Complete your Chinese food feast with a super-simple take on an Asian-fusion salad. Enjoy the same sweet flavors, and crunchy goodness, with plenty of satisfying protein to make this classic metabolic.

Serves: 4

Prep Time: 15 min.

Cook Time: 0 min.

Total Time: 15 min.


  • 4 ounces (about 4 packed cups) baby arugula
  • 12 ounces (about 4 cups) cooked shredded chicken
  • 1 medium red pepper, cut into matchsticks
  • 1 small carrot, shaved into short ribbons
  • ½ cup roughly chopped cilantro
  • 1 (10.7-ounce) can mandarin oranges in own juice, juice reserved
  • ¼ cup sliced almonds
  • 2 scallions, cut on the bias
  • ¼ cup olive oil
  • 2 tablespoons reserved juice from mandarin oranges
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1 teaspoon chopped fresh mint
  • ¼ teaspoon salt


Add baby arugula to a large bowl, then top with chicken, red peppers, carrot ribbons, cilantro, oranges, almonds, and scallions.

In a small measuring cup, whisk together the olive oil, 2 tablespoons of reserved mandarin orange juice, sesame oil, rice vinegar, honey, garlic, lime juice, mint, and salt.

Drizzle dressing over the salad and serve right away.